Souffled Potato Gnocchi

This recipe is a delightful variation of gnocchi. You might want to save it for winter when you won't mind heating up the oven, but it is delicious anytime of year. A great and different side for a roast chicken.

SOUFFLED POTATO GNOCCHI

1. 1/2 cup milk
2. 3/4 stick unsalted butter
3. 1/4 cup unbleached all-purpose flour
4. 3 large eggs
5. 1 pound Yukon gold or Russet potatoes cut into large chunks
6. 1/4 cup minced fresh Italian parsley
7. 1/4 cup freshly grated Parmigiano-Reggiano

In a saucepan cover the potatoes with 2 inches of salted water, bring the water to a boil and simmer the potatoes, covered until they are tender, about 20 to 30 minutes. Drain and let the potatoes cool until they can be handled. Peel, then force them through the fine holes of a ricer or food mill into a large bowl.

In a small heavy saucepan combine the milk and 1/2 stick of the butter. Bring the milk to a boil and add the flour whisking until the mixture cleans the sides of the pan.

Cook the mixture over moderately low heat, whisking for 1 minute and remove the pan from the heat. Beat in the eggs, 1 at a time, beating well after each addition. Let cool until warm, stirring occasionally.

With an electric mixer, beat the egg mixture into the riced potatoes until well combined. Stir in the minced parsley and salt and pepper and transfer the mixture to a pastry bag fitted with a large tip. Pile mounds into a buttered 1 1/2 quart gratin dish, sprinkle top with the grated Parmigiano and dot with the remaining 2 tablespoons butter.

Bake the gnocchi in a preheated 400 degree F oven for 30-35 minutes or until puffed and golden.

Serves 4.

(recipe courtesy of Christine Hickman)